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Celiac Disease Dietitian in Montreal

Expert gluten-free nutrition guidance from a Registered Dietitian who also lives with celiac disease.

Being diagnosed with celiac disease can completely change the way you eat and navigating a strict gluten-free diet can feel overwhelming.

Whether you've just been diagnosed, continue to experience symptoms despite following a gluten-free diet, or simply want confidence that you're doing everything correctly, working with a dietitian who specializes in celiac disease can make all the difference.

Emilia Morelli is a Montreal Registered Dietitian specializing in celiac disease and gluten-free nutrition. Emilia herself was diagnosed with celiac disease at age 14, so she understands both the medical and everyday realities of living gluten-free.

Emilia combines evidence-based nutrition care with lived experience to help you confidently manage celiac disease, prevent gluten exposure, meet your nutritional needs, and enjoy food again. She helps individuals and families confidently navigate every aspect of living gluten-free, from reading labels and preventing cross-contamination to eating at restaurants, travelling, correcting nutrient deficiencies, and healing the gut.

Her approach is practical, evidence-based, compassionate, and personalized to your lifestyle. Book a consultation today and take the guesswork out of living gluten free.

Why Work With a Celiac Disease Dietitian?

Not all dietitians have specialized training in celiac disease. Managing celiac disease involves far more than simply avoiding bread or pasta. It requires understanding hidden sources of gluten, preventing cross-contamination, interpreting Canadian food labels, meeting nutritional needs, and knowing how to navigate everyday situations confidently.

A specialized celiac dietitian can help you:

  • Learn exactly what you can and cannot eat

  • Heal your intestine after diagnosis

  • Prevent accidental gluten exposure

  • Correct vitamin and mineral deficiencies

  • Improve persistent symptoms

  • Feel confident grocery shopping

  • Safely eat at restaurants

  • Travel without fear

  • Build a balanced, nutritious gluten-free diet

  • Reduce the risk of long-term complications

Emilia has extensive experience helping people newly diagnosed with celiac disease as well as those who have been gluten free for years but continue to struggle with symptoms. Her goal isn't simply to help you eliminate gluten. It's to help you live well with celiac disease.

Why Work With a Dietitian Who Has Celiac Disease?

There is a difference between understanding celiac disease professionally and living with it every day.

Emilia brings both perspectives to her nutrition practice. Emilia was diagnosed with celiac disease at 14 and has followed a strict gluten-free diet for years. As a Registered Dietitian, she also has specialized training in celiac disease nutrition, including advanced training through McMaster University.

This means Emilia can help you navigate not only the clinical and nutritional aspects of celiac disease, but also the practical realities that come with living gluten-free. Together, we can work on:

  • Understanding exactly what a strict gluten-free diet involves

  • Preventing cross-contact at home

  • Navigating restaurants and social situations

  • Reading Canadian food labels

  • Finding nutritious gluten-free alternatives

  • Meeting fibre, iron, calcium, vitamin D and other nutrient needs

  • Managing persistent digestive symptoms

  • Navigating travel and eating away from home

  • Making gluten-free eating feel less restrictive and more sustainable

Celiac Disease Nutrition Services

  • Receiving a diagnosis can feel overwhelming. Most people immediately wonder:

    • What can I eat?

    • Will I ever eat gluten again?

    • Do I need a new toaster?

    • Can I still go to restaurants?

    • What happens if I accidentally eat gluten?

    The good news is that you don't have to figure it out alone. Emilia walks you through each step so you leave feeling informed, confident, and supported.

  • Every session is personalized, but common topics include:

    Understanding your diagnosis

    • What celiac disease is

    • Why gluten damages the small intestine

    • What healing looks like

    • Follow-up blood work and monitoring

    Building a healthy gluten-free diet by including naturally gluten-free foods, safe grains, meal planning, fibre intake, protein, iron, calcium, vitamin D, and learning to read nutrition labels.

    Preventing cross-contamination in shared kitchens, from toasters, cutting boards, air fryers, condiments, restaurants, and eating together during family meals, and school and work environments

    Living confidently when grocery shopping, dining out, travelling, at social events, holidays, weddings, and when eating with family and friends.

    Addressing ongoing symptoms such as bloating, diarrhea, constipation, fatigue, iron deficiency and weight changes. Emilia can help determine whether gluten exposure, nutritional deficiencies, IBS, lactose intolerance, or another condition may be contributing.

  • Many people continue experiencing symptoms after starting a gluten-free diet. This doesn't always mean your diet isn't working. Possible reasons include:

    • Accidental gluten exposure

    • Cross-contamination

    • IBS

    • Lactose intolerance

    • Fibre imbalance

    • Nutrient deficiencies

    • Other gastrointestinal conditions

    Emilia provides a thorough nutrition assessment to identify the root cause. Common concerns include:

    • Why am I still sick after going gluten free?

    • Why do I still have diarrhea?

    • Why am I bloated after going gluten free?

    • Why am I tired with celiac disease?

  • Unlike general nutrition counselling, Emilia's practice includes extensive experience in celiac disease and gluten-free nutrition from her expertise as a registered dietitian, but also from her personal diagnosis of celiac disease at the age of 14.

    Patients appreciate her ability to explain complicated information in an easy-to-understand way while also sharing her own experience with celiac disease.

    Her recommendations are evidence-based, individualized, and tailored to Canadian food regulations and labelling requirements.

Frequently Asked Questions About Celiac Disease

  • You can enjoy a wide variety of naturally gluten-free foods including fruits, vegetables, meat, poultry, fish, eggs, dairy, legumes, nuts, seeds, rice, potatoes, quinoa, corn, certified gluten-free oats (when appropriate), and many gluten-free specialty products. Emilia helps you build a balanced, enjoyable diet that meets all of your nutritional needs.

  • Start by learning which foods contain gluten, preventing cross-contamination, reviewing your pantry, understanding food labels, and scheduling follow-up medical care. Working with a dietitian early can help prevent common mistakes and speed your recovery.

  • No. Celiac disease is a lifelong autoimmune condition. However, the intestinal damage caused by gluten can heal with a strict gluten-free diet.

  • Yes. While the condition itself does not disappear, the lining of the small intestine can heal after gluten is removed completely from the diet.

  • Everyone heals differently. Symptoms often improve within weeks, while complete intestinal healing may take months or even years depending on age, severity, and adherence to the gluten-free diet.

  • Some people experience diarrhea, abdominal pain, bloating, vomiting, fatigue, headaches, or brain fog, while others have no noticeable symptoms. Even without symptoms, gluten can still damage the small intestine.

  • Very strict. Even tiny amounts of gluten can trigger an immune response and intestinal damage.

  • No. Currently, the only effective treatment is lifelong adherence to a strict gluten-free diet.

  • Untreated celiac disease has been associated with several health conditions, including:

    • Iron deficiency anemia

    • Osteoporosis

    • Fertility challenges

    • Pregnancy complications

    • Anxiety

    • Depression

    • Migraines

    • Weight changes

    • Vitamin deficiencies

    A strict gluten-free diet and appropriate nutrition care can help reduce many of these risks while supporting long-term health.

  • Yes. Regular oats are commonly contaminated with wheat, barley, or rye during farming and processing.

  • Many people with celiac disease can safely eat pure, uncontaminated certified gluten-free oats once symptoms have improved and under the guidance of their healthcare team. Emilia can help determine whether and when oats are appropriate for you.

  • Gluten may be found in sauces, gravies, soups, marinades, seasoning blends, soy sauce, processed meats, candies, medications, supplements, and some processed foods. Emilia teaches you how to identify hidden sources confidently.

  • Some items, such as scratched cutting boards, wooden utensils, sifters, and toasters, are often best kept separate. Many pots, pans, and stainless-steel cookware can be shared if thoroughly cleaned.

  • Yes, with planning. Emilia teaches you how to communicate with restaurant staff, ask the right questions, and choose safer dining options.